Sunday, October 24, 2010

Sugar Glazed Donut Recipe

Hello all, decided to share my sugar-glazed doughnut recipe after seeing White Lia blog about it. Makes about 10 donuts.
Sugar Glazed Donuts on a plate (Don't they look delicious?)


Part 1
100g Bread Flour
70ml Water

Part 2A
250g Bread Flour
150g Plain Flour
10g Milk Powder
50g Sugar
1 tsp Baking Power
8g Instant Yeast
6g Salt

Part 2B
160ml Cold Water
1 Cold Egg

Part 2C
50g Unsalted Butter

Part 3
160g Icing Sugar
25ml Water

Kitchen Weighing Scale/Machine
Wooden spoon
Frying pot/deep-fry pan
Plastic Kitchen Wraps

First Part - Preparation
This part takes about 15-20 minutes then 12 hours of waiting. A good idea would be to do this part the night before so the 12 hours waiting can be spent sleeping :)

1) Place the 100g flour into a bowl (one big enough to enjoy instant noodles is good). 
Mixing in a bowl is easier and won't be as messy.

2) Boil 70ml water and pour the boiling water into the flour. 
a) Measure the 70ml or 70g properly, a bit less is okay but not more or your dough might become sticky. 
b) Since the water is so little, you don't need to use a pot to boil it. Simply put it in a porcelain mug and microwave it for about 40s to a minute. 
c) Don't just pour it all over, just in the centre.

3) Use a wooden spoon (wouldn't want to scald your hands) to mix the two ingredients together. Then use your hands until it is well mixed.
a) Slowly scoop the flour from the outer part into the wet portion of the flour. Mix as you can. Don't worry if it seems like it not taking in the flour or getting dry. The water's just enough. 
b) Once you have mixed until you can't seem to do anymore since the entire thing is covered in flour and dry, you have to start using your hands. By now, the flour shouldn't be too hot.
c) Take the flour left around the bowl and press it into the dry dough. It should be warm to the touch. Flatten and round the dough and you force the remaining flour into it. It should not be sticky, if it is, you probably didn't measure 70g of water properly. 
d) After around 10 minutes of pressing in and kneading the dough until it is well blended, it should look like a small bun, the texture should be smooth. Make sure it's well-mixed.

4) Now comes the waiting, cover keep the dough in the fridge for at least 12 hours.
You can use a small tupperware for this or if you don't have one, use a bowl and cover with plastic kitchen wrap. The purpose of this 12 hour wait is such that this section of the dough can act like a natural fermenter. (like how chinese bakers of old keep a portion of the dough they make from the previous batch and mix it into the newer batch)

Second Part - Kneading
This part takes 1 hour of doing then 40-60 minutes of waiting. Wash your hands thoroughly before doing any kneading. This may be a little tiring when it gets to Part C. Take the butter out of the fridge first so it is soften under the room temperature and becomes easier to mix in later.

Part A) 5 minutes
1) Put the 250g Bread Flour, 150g Plain Flour and 50g Sugar into a bowl. Sprinkle the Milk Powder, Baking Powder, Salt and Yeast around. Use a spoon to mix them all together until well-mixed. Then put it onto a clean flat surface.
a) Use 2 flat tablespoons for the milk powder, 1 tablespoon for the salt about 1½ tablespoon for the yeast (this is using Singaporean Spoons (5ml), US Spoons are much bigger (10-15ml), try using half the amounts instead or simply measure the number of grams the usual way. 
b) Sprinkle them about. If you put it all in one spot, the salt will kill the yeast and you'll get flat donuts.
c) A clean table-top or baking tray or the inverted side of a plastic chopping board would do nicely for a clean flat surface.

Part B) 15 minutes
1) Make a small indent in the centre of the Part A pile and crack and put the Egg in (No shell please) then use the spoon to stir up the egg before mixing and slowly pour in the 160ml Cold Water. Mix until you get a rough dough.
Follow the same general idea to knead. Scoop (with your hands) the flour mixture on the outer portion and fold into the wet portion. Mix until you get a rather rough dough, like granules, small lumps of dough. Try to make sure all the flour is in.

2) Now, get that Part 1 dough out of the fridge and mix it into the Part B dough. 
You might want to break the part 1 dough into smaller pieces before mixing it in, but I like to just put the whole thing in, less work. Knead the 2 together until you get a rather dry dough. 

Part C) 40 minutes
1) Put the butter into the dough and fold it in. Knead until you get a rather elastic kind of dough.
Expect the dough to become rather sticky because of the butter. Continue to knead until the dough is no longer sticky like the butter but is instead well blended and smooth and it becomes more malleable and elastic.

Part D)
1) Cover the dough and let it proof for 30-45 minutes or until it grows to double its size. 
A big plastic container would do nicely, and you can use plastic food wraps to cover it inside. This is so that the yeast can do its work. Put it in a room warm dry place (room temperature for South-east Asian Countries, around 30ÂșC would be good)

2)  Take out the dough and mould it into a round shape. Let it rest for 10-15 minutes. Proceed to Part 3.

Third Part - Cooking 
This part tales 10 minutes of making, 35 minutes waiting, 15 minutes deep-frying.

1) Roll the doughnut dough out until about finger-width thick (1cm would do as well) Cut with a 10cm round doughnut cutter and let it proof for 35 minutes.
If you don't have a doughnut cutter, just use any round circular object (like those covers used for plastic jars for the big circle and bottle caps for the hole in the centre. Make sure the circle object it has a hole on top for the air to get out or when you press it into the dough, your doughnut pieces will become flat.
After you cut out the doughnuts, you'll have some leftover dough. You can knead it all together again and proof for 20 mins then cut them out again (and proof again for 20 mins) or simply use them in their funny shapes. If you don't knead them properly and let it proof, you'll get oddly shaped donuts as the parts not mixed well will expand and go out of shape when you fry them. Don't say i didn't warn you.

2) While waiting for the doughnuts to proof, you can prepare the sugar glaze syrup. Boil 25ml water (again just use a microwave it takes less than 30 seconds) and pour it into a small bowl with 160g Icing Sugar. Mix with a spoon and you will get a thick sugary syrup.

3) When the donuts have been proofed, heat up the oil in a small pot. About 1.5 inches of oil would be good, just make sure the donuts can be submerged in the oil. 
Use a wooden spoon/chopstick to check if the oil is hot enough (small bubbles will form when you put the wooden spoon/chopstick into the oil).

4) Deep-fry the doughnuts in the hot oil until golden brown. Remove and set aside to cool.
Don't let it get too brown or it'll be to hard. And not too light either or the dough inside might not be cooked. The doughnut dough will expand when cooked. so make sure your pot is not too small. It's easier to deep-fry one or two at a time.
Don't eat the doughnuts just yet. Let is cool first and the insides firm up so that  the layer inside won't get stuck together. And don't forget the sugar coating.

5) Dip the donut into the sugar syrup and coat the surface and they're ready to eat!
Just put them in laterally and take them out and turn them over. Let the sugar syrup trickle down the sides and cool.

Couldn't resist taking a bite^^
White Words: Main Instructions
Gray Words: Additional Instructions/Tips

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